Russian Pot Roast in a Clay Pot
Cooking and serving in one vessel is the whole idea behind this tavern-style roast. Glazed clay heats slowly and evenly, so even at 220-240°C (425-465°F) the pork and potatoes braise in their own juices and butter instead of frying. The layer of potato “coins” packed edge to edge under the grated cheese acts as a lid, trapping steam underneath.
Two ingredients worth translating
Smetana is cultured sour cream at roughly 20-30% fat — richer than the American supermarket tub and much less likely to split under heat. Use full-fat sour cream or crème fraîche; low-fat versions curdle into grains in a hot oven. The mayonnaise is a Soviet-era shortcut for extra fat and browning, and you can leave it out entirely in favor of all sour cream for a cleaner sauce, accepting a paler top.
No clay pots at home? A small ovenproof crock, a French onion soup bowl or a mini Dutch oven works — anything with heavy walls and a snug shape. The pork is deliberate: its fat renders down into the matchstick potatoes below. With lean beef, add extra butter or that bottom layer comes out dry. Serve with sauerkraut or dill pickles, whose sharpness cuts the richness.
Part of Eastern European cuisine — 65 more recipes in the section.
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Ingredients
Instructions
Cut the meat (pork is best) into slices, season with salt and pepper, and mix with finely chopped onion.
Place the meat and onion in a clay pot and add a knob of butter. Top with potatoes cut into matchsticks and stir together.
On the very top, pack potatoes cut into round "coins" tightly enough to cover the whole surface. Add another knob of butter and sprinkle with grated cheese.
Make the sauce: mix the sour cream, mayonnaise, milk, and herbs. Pour this sauce over the contents of the pot.
Set the pot in an oven preheated to 220-240°C (425-465°F) for 30-40 minutes. Serve with pickled vegetables.
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